Thursday, January 22, 2015

Cocktail :: The Scofflaw


What do you do when you've already blown your grocery budget for the month [hard]? Impulse-purchase a bottle of well-packaged grenadine of course!

This recipe was listed on the back of Powell & Mahoney Limited True Grenadine. More traditional ratios for a Scofflaw can be found here, I kept the P&M ratios & added the orange bitters from's recipe. Good. Simple. Not too sweet. I dig it.

The Scofflaw

1.5oz rye whiskey
1oz extra dry vermouth
.75oz grenadine
.75oz lemon juice
2 dashes orange bitters

Add ingredients to a cocktail shaker. Fill with ice and shake vigorously, until shaker becomes quite frosty. Strain into chilled glass.

Gooey Honey Blondies

I love these blondies. Like, made "three batches within the first month I tasted them" love. They're simple enough that you can make them with a baby on your hip without screwing them up terribly and the honey lends a complexity that's often absent in your pale, run-of-the-mill blondie recipe. They freeze well individually wrapped, but don't kid yourself - if you're anything like I am, that freezer stash will be gone within the week.

Bonus points if you rap every verse to Rapture while making/eating them. [See what I did there? Blondies... Blondie... crickets or Debbie Harry fans? We're just getting to know each other ♥]

Gooey Honey Blondies 
[recipe adapted from Ovenly]

10 tablespoons unsalted butter,  plus extra for prepping pan
1 cup dark brown sugar, packed
1/4 cup honey
1 lg egg, at room temperature
1 teaspoon salt
1 teaspoon vanilla extract
1 cup + 2 tablespoons all-purpose flour
2/3 cup chocolate chips, 60% cacao or higher
1/2 cup chopped raw pecans

1. Preheat oven to 350° F. Grease an 8x8 inch baking pan and line with sling made from two lengths of greased and floured parchment paper.

2. Melt butter in a small saucepan or in microwave in microwave-safe container. Set aside to cool.

3. In a large bowl, whisk together the melted butter, brown sugar, honey, egg, salt, and vanilla extract until smooth. Fold in the flour and chocolate chips with a spatula or wooden spoon.

4. Spread batter into prepared baking pan, smoothing the top and edges. Top with pecans.

5. Bake for 25 minutes or until center is just set and edges are just beginning to become golden. [They may seem underdone, but they will fully set once cool.]

6. Allow to cool completely before cutting into 16 2x2" squares. [I find that chilling in the refrigerator makes this step even easier. If you're as eager to try them as I was my first go, pictured above, and cut them while warm you may fear them underbaked and you won't crisp, clean slices.]

Gooey Honey Blondies